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    Home » Vegetables

    Roast Pumpkin Puree

    Published: Oct 30, 2019 · Modified: Aug 29, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    If there's anything bought in more quantity at any time of the year than pumpkin puree during the Autumn season, I'm sure I don't know what it is. We use it for all sorts of baked goods, soups, pastas, and of course, the ubiquitous pumpkin spice latte! It is so easy to make Roast Pumpkin Puree in your own kitchen that you'll never have to be alarmed that the store has sold out of this precious seasonal treasure!

    Roast Pumpkin Puree in a vintage turquoise-colored bowl with pumpkin seeds scattered and the pumpkin tops and a towel alongside

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    What kind of pumpkin should be used to make Roast Pumpkin Puree?


    I do not fancy myself an expert on pumpkins by any means, but I believe the best pumpkin to roast for puree is what is commonly called a Sugar Pumpkin. They are small … in fact, you'll need two for one pie … and they will yield about a pound of puree. You can certainly roast larger ones - even the ones used for Jack-o-Lanterns, but the Sugar Pumpkin is small, easy to cut, and sweet.

    Two sugar pumpkins sitting on a wooden board
    Pumpkin with the top cut off

    Just cut the top off, then cut the pumpkin in half, and use a large spoon to scoop out the seeds. (You just might want to keep those for roasting and snacking!)

    Seeds scooped out of the halved pumpkins

    Line a baking pan with unbleached parchment paper. Place the halved and scooped pumpkin halves cut side up in a baking dish. Drizzle with oil and season lightly with salt.

    Halved pumpkins turned face up, oil drizzled over, then lightly salted

    Then turn the halves over and place in a 400F oven for about 30 minutes.

    Pumpkins turned face down on a baking sheet to roast

    When they are ready, they will be easily pricked with the point of a knife.

    Roasted pumpkin halves right out of the oven

    Scoop out the insides of the pumpkin. It will be very easy because the meat will be soft and the skin will separate easily. Put the meat in a blender or food processor and process till it is smooth. You might have to stop the machine and scrape down the sides a few times, but it will eventually it will come together. Resist the temptation to add water or any other liquid.

    Use a spoon to scoop out the cooked insides of the sugar pumpkins

    You'll end up with this beautifully, roasted puree to use in all sorts of wonderful pumpkin concoctions. Happy Autumn!

    Roast Pumpkin Puree in a vintage turquoise bowl on a wooden board with pumpkin seeds scattered about and a couple of pumpkin tops alongside

    Other recipes you might like:

    • Salsa Verde Braised Pork
    • French Apple Pie (Tarte Aux Pommes)
    • Roasted Red Pepper Tapenade
    • Cauliflower Gratin with Breadcrumbs
    • Meatloaf with Rosemary

    Recipe

    Roasted pumpkin in a bowl with pumpkin tops and seeds beside

    Roast Pumpkin Puree

    Tammy Circeo
    If canned pumpkin puree is fine (and it is!), then home-roasted pumpkin puree has to be better! It's as easy as 1-2-3!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Miscellaneous
    Servings 16 ouces

    Ingredients
      

    • 2 sugar pumpkins
    • olive oil
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to 350°F. Place a sheet of unbleached parchment paper on a baking sheet.
    • Cut the top off of the pumpkins, then cut them in half from top to bottom. Use a large spoon to scoop out the seeds.
    • Drizzle the flesh of the pumpkins with olive oil, then sprinkle with salt. Turn them cut-side down on the baking sheet and put them in the oven.
    • Bake for about 45 minutes or until the tip of a knife is easily inserted in the flesh. Let them cool till you can comfortably handle them, then scoop the flesh from the skin.
    • Put the flesh in a blender or food processor and puree till smooth.

    Notes

    Roast Pumpkin Puree can be frozen so why not roast up a boatload so you can make all the pumpkin yummies through the winter!
    Keyword pumpkin, pumpkin puree, roast pumpkin
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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